Recipe Instructions:
Bring water to a boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed, 15-20 minutes. Fluff with a fork and allow to cool slightly.
Add green onions, dried cranberries, cilantro and celery to a large salad bowl. Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.
Stir in quinoa. Set aside for an hour if possible to allow flavors to marry. Serve at room temperature.